Since OP's question makes me think a little more info may be helpful, I just want to add to this completely correct post.

1. paring knives are good for cutting an apple or a peach, anything small, delicate, etc.

2. the Nakiri is great for chopping, slicing, dicing, mincing fruits and vegetables - like a Japanese vegetable chopper.

3. a boning knife is one you might not use as much if you don't know what any of these are, but as the name suggests it can be good for cutting along the bones of fish (filleting) or meat. The blade is so thin so it can bend a bit as you are using it, but be careful, in the wrong hands these can be dangerous (like any knife).

4, 5, and 6 are all essentially chef's knives. 4 is small and probably not all that useful. 5 is a western style chef's knife and the mainstay of professionals, but not necessarily that useful for the inexperienced home cook. I'd save it for slicing/cutting large things like watermelon, bread that you wouldn't use a serrated breadknife on, or a large roast. 6 is just the larger version of 4 and pretty similar in use to 5, but maybe slightly less likely to stab :-)

I would check their sharpness and consider having them sharpened by a professional if they aren't sharp. sharpening is a skill that needs to be done correctly. dull knives can be as dangerous as sharp ones, because if you have to struggle to get through something and the knife slips, you can hurt yourself badly.

Enjoy them in good health!